Does anyone really need another mashed potato recipe? Maybe, maybe not! What I do know is that these are my very favorite mashed potatoes – made with carrots, the way my grandma used to make them. I love the extra pop of color (and the added nutrition) from the carrots, and my kids love the way they taste.
This has been one of my most requested recipes (in real life) – from family, and friends. So if you’re in a rut with your current mashed potato recipe, give this one a try!
Mashed Potatoes Adapted from my grandmother
1 – 5 pound bag yellow/gold potatoes, peeled, washed, and cut into chunks
1/2 a bag of baby carrots
1 – 8 ounce package cream cheese
1 stick of unsalted butter
2 – 3 teaspoons coarse kosher salt (usually 2 1/2 teaspoons is perfect for me)
Freshly ground pepper, to taste (I use at least 200 grinds of fresh ground pepper)
In a large stockpot, add the potatoes and carrots – fill the pot with enough water to completely cover the potatoes and carrots.
Place on the stove, and cook on medium high heat – 5/6, until the potatoes and carrots are fork-tender. About 30 minutes, give or take.
Pour the potatoes and carrots into a colander set above a sink. Then pour the potatoes and carrots back into the hot stockpot (without their water). Return to the burner, and heat on medium high heat (5/6) mashing the potatoes and carrots (carefully, the steam can burn!) for just about 1 – 2 minutes, to get some of the extra moisture to evaporate.
Turn off the burner, and add the cream cheese and butter to the potato/carrot mixture, and mash. Continue mashing, adding the salt and pepper, to taste. Once they’re mashed until smooth, and seasoned to taste, they’re ready to serve.
*If dinner isn’t ready, but the mashed potatoes are finished, I put a lid on the pot and they’ll hold for about 30 minutes.
Serve! Store any leftovers in a covered container in the refrigerator for 4-5 days.
Blondie and Brownies 